Holiday Entertaining

How to Make Chocolate-Covered Matzo at Home

April  8, 2014

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: The best way to make the bread of affliction a little more bearable? Cover it in slabs of chocolate and disguise it as a candy bar. 

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I am a Passover drama queen. For eight days, I wander around in a daze of carbohydrate deprivation and let my complaints flow like the Nile. I stare longingly at bagels, wishing I could slather them with smear. I daydream about cookies, pasta, and cake. I cringe at the thought of yet another plate of matzo kugel.  

More: A complete Passover seder menu, from matzo ball soup to macaroons. 

But for all of the things I love to hate about Passover -- the boxed cake mix, the high toll on my digestive system, and the cardboard that masquerades as cereal -- there are just as many things I genuinely look forward to. And at the top of that list is my mom’s chocolate-covered matzo. 

Unlike the store-bought variety, this chocolate-covered matzo does not skimp on the most delicious part: the chocolate. Matzo is, in my opinion, best when used as a vehicle for consuming large amounts of chocolate, and this recipe allows for just that. A thin, crunchy layer of matzo is topped with a golden layer of caramelized butter and slabs of sweet, smooth chocolate. This Passover-friendly treat is too good to enjoy for only eight days: I recommend keeping a batch in your freezer year round.  

Chocolate-Covered Matzo 

Serves 10 to 12

6 to 8 sheets of matzo (depending on how thick you want the chocolate layer)
1 1/2 sticks butter
3/4 cup sugar
14 ounces kosher for Passover semi-sweet chocolate
14 ounces kosher for Passover milk chocolate

Preheat the oven to 400° F and cover a large baking sheet with aluminum foil.

Layer the baking sheet with matzo. Put on as many whole matzo sheets as will fit, then fill in the gaps with smaller pieces. Melt the butter and the sugar together in a small saucepan on the stovetop and bring the mixture to a boil. Pour the butter mixture evenly over the matzo, then put the baking sheet in the oven for three minutes so that the butter gets nice and hot.

Evenly distribute the chocolate pieces over the matzo pieces and smooth it down with a wooden spoon. Have a little faith: If the Red Sea can part, the chocolate can melt.

Freeze the matzo overnight, or until the chocolate is smooth and set, and then break it into pieces. Try not to eat it all at once or you might be in for a long eight days. 

See the full recipe (and save and print it) here.

Photos by James Ransom 

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Sarah Jampel

Written by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.


Audrey S. March 30, 2015
Do you use unsalted butter?
Heidi April 11, 2014
This is also delicious with a sprinkling of chopped nuts!
Kenzi W. April 8, 2014
This is my new favorite thing in the whole wide world.
ashley D. April 8, 2014
Wow this looks so delicious! I've never made matzoh but there is a first for everything. Can't wait to try this one out!
robin L. April 8, 2014
would this work with 'whole wheat matzoh,' do you think?
Author Comment
Sarah J. April 8, 2014
Yes! Definitely.
ATG117 April 9, 2014
Would technically work, but I'd advise against it. From my experience, whole wheat matzoh has a chalky taste and the texture tends a little more towards cardboard ;)